Debone chicken breast. Slice each breast to make 2 fillets. Pound each fillet lightly on a chopping board to flatten.
Marinate in soy sauce, vinegar, garlic, pepper and sugar together with the chicken livers for 30 minutes.
Remove fillet from the marinade. Place a bamboo stick in the center of each fillet.
Fold pointed ends of fillet over the bamboo stick. Tie 2 other sticks at the pointed ends of the fillet to resemble a hammock.
Do the same for the remaining fillet. Heat oil in the frying pan. Deep fry each fillet until golden brown.
Set aside. In low heat,cook the coconut milk, bay leaves, chicken bouillon cubes and livers together with the marinade.
Simmer for about 20 minutes. Remove chicken livers and mash with a fork.
Return to simmering milk mixture. Add the coconut cream. Simmer for 10 minutes.
Season and set aside. In a saucepan, heat butter and stir-fry the carrots, beans and peas.
Remove the bamboo stick inserted in each fillet. Replace with carrots, Baguio beans and peas.
Arrange on a platter. Serve hot with adobe sauce if desired. Serves 4.